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I could eat a dozen of these things!
Basically, chicken satay is a kabob. According to Wikipedia, satay or sate, is a dish of marinated, skewered and grilled meats, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay is a common “street” food that can be found in most parts of the Orient and Indonesia. Give this grilled chicken satay a try. You’ll love the peanut sauce.
Serves 6 as an appetizer or 4 as an entree.
Ingredients
- 2 skinless, boneless chicken breasts or 4 skinless, boneless thighs, cut into cubes or strips
- 1 cup unsweetened coconut milk
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon chili powder
- bamboo skewers
Instructions
- Soak the bamboo skewers in water for 30 minutes to prevent them from burning.
- Thread the chicken onto bamboo skewers, leaving half the skewer bare. This will serve as a handle.
- Mix remaining ingredients in a small mixing bowl until sugar is dissolved.
- Using a non-metallic baking dish large enough to hold the skewered chicken, arrange and pour in the marinade being sure chicken is evenly coated. Turn a couple of times during the marinating process.
- Cover and refrigerate for at least 4 hours.
- Prepare a fire for direct grilling or preheat a gas grill to high.
- Grill for 5 to 7 minutes while turning frequently until browned.
- Serve immediately with warm peanut sauce.
Peanut Sauce
Ingredients
- 1 small onion, diced
- 2 garlic cloves, diced
- 1 cup unsweetened coconut milk
- 3/4 cups crunchy peanut butter
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons Sriracha chili sauce or other sweet chili sauce (adjust to taste)
- 1 tablespoon sugar
- 2 teaspoons Chinese 5-spice powder
Instructions
- Heat oil in a skillet and saute onion and garlic. Cook over low heat until soft, about 5 minutes.
- Add remaining ingredients and allow to simmer until the peanut butter is soft.
- Adjust the consistency by adding more water to thin or more peanut butter to thicken. You want the consistency of maple syrup…a thick maple syrup.
- Adjust the flavors per your personal preference.
NOTES:
Dark chicken meat actually produces a better satay. The fat it contains renders off and helps keep the meat moist. It’s also more flavorful.
Try the peanut sauce on other recipes besides the chicken satay. It makes a great salad dressing, sandwich condiment or topping for fresh grilled vegetables. Store in the refrigerator for up to two weeks.
